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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cheesy Chicken and Broccoli Pockets Recipe

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This recipe for Cheesy Chicken and Broccoli Pockets is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Packages (8oz) Refrigerated Crescent Rolls
1/4 Cup Red Pepper, finely Chopped
1 Cup frozen, chopped broccoli, thawed and patted dry
1/4 Cup Water Chestnuts, drained and chopped
2 Tbsp. Chopped Scallions
1 Cup Shredded Cheddar Cheese
2 Cups Cooked Chicken, finely chopped
1/4 to 1/3 Cup Mayonnaise
1 Tbsp. Lemon Juice
1/4 Tsp. Garlic Salt
1/4 Tsp. Black Pepper
2 Tbsp. Melted Butter
2 Tbsp. Seasoned Dry Italian Bread Crumbs
Directions:
Directions:
In a large bowl, mix together mayonnaise, lemon juice, garlic salt and pepper. Mix in red pepper, broccoli, water chestnuts, scallions, cheese and chicken. Open the cans of crescent rolls. *Don't separate the dough into triangles. Instead, keep two triangles together and separate the dough into 8 big squares. Press together the seams. Spoon a quarter of the chicken mixture in the center of the 4 squares of dough. Place the remaining 4 squares of dough on top. Seal up the dough with a fork. Brush each pocket with butter and sprinkle with bread crumbs. Bake on a cookie sheet in a preheated, 350º oven for 15-25 minutes or until golden brown. Serve right away.
Number Of Servings:
Number Of Servings:
4 Pockets

 

 

 

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